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These cornmeal blueberry pancakes are packed with fresh juicy blueberries, golden brown, tender, delicious and super easy to make!
In addition to being incredibly delicious, these fluffy pancakes are easy to make, and the batter can be made ahead of time, which makes for an easy weekday breakfast or a weekend brunch.
The cornmeal adds a wonderful texture, the buttermilk keeps them tender, and the blueberries add an incredible tart, sweet flavor to the pancakes. Even the boyfriend ate these and he doesn't like pancakes (or so he claims!).
Why this blueberry cornmeal pancake recipe works
- The batter can be made ahead of time, making the perfect easy weekday or lazy brunch recipe!
- The pancakes can be made in advance and frozen for an easy toaster pancake recipe.
- The buttermilk helps keep the pancakes tender and fluffy, and adds a slight tang which is delicious. These are the best pancakes!
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Ingredients
You can use fresh or frozen blueberries in this recipe. If using frozen, I recommend to thaw then before adding to the batter to ensure they heat all the way through when cooking the pancakes.
The buttermilk in the pancakes helps make pancakes nice and fluffy, and also keeps them delicious and tender. These orange ricotta pancakes are also incredible!
The cornmeal adds a bit of texture to the pancakes, and gives them a cornbread like consistency. You can also get this in these cornmeal pancakes.
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
Variations and substitutions
- Substitute blackberries, strawberries, raspberries or a mix of berries for the blueberries.
- Double the recipe or cut it in half if you need to.
- If you don't have buttermilk, mix 1 teaspoon of white vinegar (or lemon juice) with regular milk and let it sit for 5-10 minutes to get a similar effect.
Step by step instructions for buttermilk blueberry pancakes
- Whisk together the wet ingredients (buttermilk, milk, beaten egg and melted butter) in a bowl.
- In a separate bowl, mix together the cornmeal, the all-purpose flour, sugar, baking powder, baking soda and salt.
- Preheat the oven to 200°F to keep cooked pancakes warm.
- Mix the wet ingredients into the dry ingredients being careful to not over mix or the pancakes will be rubbery. It's OK if there are a few lumps, the batter won't be totally smooth.
- Heat a large skillet (nonstick) over medium-low heat and coat with ¼ teaspoon of melted butter. Add about ¼ cup of pancake batter to the skillet and sprinkle with desired amount of blueberries.
- The cornmeal will keep the pancakes from bubbling, so it is more difficult to tell when they are ready to flip. When the edges are set and starting to turn golden brown, it's time to flip.
- Flip pancakes and cook another 1-2 minutes, until pancake is cooked through. Remove pancakes and keep warm in a 200°F oven until ready to serve.
- Cook pancakes with remaining batter, one at a time, keeping them warm in the heated oven. Serve them warm with butter, warm maple syrup, honey, or anything else you'd like. They're also great just plain!
You can also serve them topped with meyer lemon curd or fresh blueberry curd!
Expert tips
- You can make the batter in advance and store it in the fridge, covered, overnight or until you are ready to use it.
- Keep the heat a little below medium while cooking the pancakes - otherwise they burn on the outside and are raw in the middle.
- Use a non-stick pan or a griddle for the best results. A well seasoned cast iron pan is fine as well, as long as it is well seasoned.
- If using frozen blueberries, let them thaw completely before using to prevent soggy pancakes.
- Keep the finished pancakes warm on a baking sheet in the oven while you finish the whole batch and are ready to serve them.
- Be careful not to overmix the bater and this can make the pancakes flat and less tender.
Serving options
So, I can totally just eat these light and fluffy pancakes standing on the counter dipping them in maple syrup with my hands. You can also serve them with these other incredible breakfast recipes:
- Try this ultra light and crispy sous vide bacon.
- These Cuban guava pastries and/or ham and cheese puff pastry are a great way to start your brunch.
- For a super fancy brunch, this cured salmon is the way to go if you plan ahead. Your guests will be impressed.
- You can't go wrong with air fryer breakfast potatoes.
- Cheesy sausage quiche is a great savory brunch idea.
Frequently asked questions
Let the pancakes cool completely, then wrap each pancake in plastic wrap and store in a freezer bag for up to 3 months.
To reheat frozen pancakes, either place them in a 375°F oven for 5-10 minutes, until warmed through, or heat them in the microwave for about 20-30 seconds until warm. **make sure to remove the plastic wrap before reheating.
Store leftover pancakes in a covered container in the fridge for up to 3 days. Reheat in a skillet on medium heat or in a toaster/toaster oven. They can also be reheated in the microwave.
You can also store leftover pancake batter. Cover the top of the bowl with plastic wrap and store in the fridge overnight until ready to use.
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From sweet to savory, pancakes to grits, there are options for everyone! Check out a few favorites:
If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Cornmeal Blueberry Pancakes
Ingredients
- 1 cup flour
- ½ cup cornmeal
- 4 tablespoons sugar
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups buttermilk
- ¼ cup milk
- 1 egg beaten
- 3 tablespoons melted butter
- 2 tablespoons butter (for cooking the pancakes)
- 1 cup fresh blueberries (substitute frozen)
Instructions
- Mix the buttermilk, milk, beaten egg and melted butter in a bowl.
- In a separate bowl, mix the flour, cornmeal, sugar, baking powder, baking soda and salt.
- Combine the wet and dry ingredients being careful not to over mix or the pancakes will be rubbery. It is ok if there are a few lumps, the batter won't be totally smooth.
- Preheat the oven to 200°F to keep cooked pancakes warm.
- Heat a nonstick skillet or griddle over medium-low heat and coat with 1 teaspoon of butter.
- Add about ¼ cup of pancake batter to the skillet and sprinkle with desired amount of blueberries. Cook for about 2-3 minutes.
- It is time to flip them when the edges are set and and starting to turn light brown. Flip and cook another 2-3 minutes, until pancake is lightly browned. **Turn down the heat on the skillet if pancakes become too dark on the outside.
- Add another dab of butter in between each pancake to ensure the pan is coated.
- Keep cooked pancakes in the heated oven while cooking the remaining pancakes.
- Serve warm with butter, syrup and/or fruit.
Expert Tips:
- You can make the batter in advance and store it in the fridge, covered, overnight or until you are ready to use it.
- Keep the heat a little below medium while cooking the pancakes - otherwise they burn on the outside and are raw in the middle.
- Use a non-stick pan or a griddle for the best results. A well seasoned cast iron pan is fine as well, as long as it is well seasoned.
- If using frozen blueberries, let them thaw completely before using to prevent soggy pancakes.
- Keep the finished pancakes warm in the oven while you finish the whole batch.
- Be careful not t overmix the bater and this can make the pancakes flat and less tender.
Nutrition
Merritt says
This is my go-to pancake recipe now! I'm not a huge fan of pancakes but these are absolutely delicious! They get made regularly at my house now! Thanks for sharing the recipe! 🙂
Danielle says
I'm so happy you like them, thank you!
Jen says
The combination of the cornmeal and the blueberries was perfection! I would definitely suggest doubling the recipe as my family devoured them quickly and was wanting more. A total hit!
Danielle says
Yay - so glad you liked them!
Lauren Vavala | Delicious Little Bites says
I love both blueberry pancakes and corn cakes, so these blueberry cornmeal pancakes are happening in my kitchen asap - great recipe!
Danielle says
I hope you love them!
Toni says
Such a really delicious day starter!! My kids loved it!
Danielle says
That's great to hear! Thanks.
Sisley White says
These are a great breakfast and they taste really lovely. Thank you for the recipe.
Danielle says
You're welcome 🙂
kim says
Yum! Loved this recipe! These pancakes were so good and the perfect start to the day!
Danielle says
So glad you enjoyed them!
Kevin says
Awesome breakfast idea! love the use of cornmeal in the pancakes for texture.